I had to
substitute dried chipotle peppers for the ancho chiles, but it was still delicious.
Not exact matches
Ingredient Substitution: If you don't have all the
dried peppers on hand, just
substitute 3 tablespoons of regular chili powder for the ground pasilla,
chipotle, and New Mexico chili peppers.
I did
substitute the guajillo chiles with what I had on hand —
dried ancho and
chipotle peppers, and topped it with queso fresco.
Smoky Chile Marinade 4
dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup
dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or
substitute beef steaks, 1 inch thick
10
dried chipotle chiles 4 mulato chiles, or
substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10 black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons
chipotle hot sauce (can
substitute chopped
chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or
substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon
dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or
substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1
chipotle pepper (from canned
chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
1 3/4 cups
dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast
chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons
chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons
dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or
substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
1 pound
dried Goat's Eye beans (or
substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small
dried pasilla chiles (or
substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2
chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or
substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more, for serving 1 tablespoon unsalted butter 1 teaspoon chili powder 1/4 teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground
chipotle pepper, for serving (may
substitute smoked paprika) Pinch
dried rosemary, for serving
This recipe calls for roasting and grinding
dried chiles, but if you want to skip the first two steps,
substitute chipotle chili powder.
Anonymous: Ground
dried chipotle chilies would work as a
substitute, otherwise you can get the heat by using pretty much whatever form of chili that you do have, say cayenne, and then if you want the smokiness from the
chipotles, add some liquid smoke.